video I spy, with my little eye, something that starts with C

After a long day at the office the last thing I wanted to do was put effort into making dinner.  I also didn’t want to get takeout again, because neither my waistline, nor my wallet  wanted to deal with the repercussions of my laziness.

I opted for a dinner quickie –  soup and salad.  By soup, I  mean the kind I don’t have to make. I know popping the top off a can of soup doesn’t sound like the healthiest of options, but it was Amy’s Organic Lentil Vegetable Soup!  And it was low sodium.  Win-Win!

I had just recently purchased my weight in cherry tomatoes. I had a bag of frozen corn kernels that have been chillin’ in the back of my freezer for a bit. I let these be my lazy salad inspiration.

Tomato Corn Salad
Serves one. Less than 5 minutes to prepare.

  • Handful of cherry tomatoes, yellow
  • 1/2  Handful of grape tomatoes, red
  • 1/4 cup of corn kernels, frozen
  • Sea Salt, to taste
  • Black Pepper, to taste
  1. Keep frozen corn kernels in the measuring cup.  Add enough cold water to cover.  Set aside.
  2. Halve the tomatoes.
  3. Add thawed corn to tomatoes.
  4. Salt, pepper, and stir.

This salad also tastes really good with thinly sliced red onions or shallots and a squeeze of lemon or lime.

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